With this, as with any risotto, have all your ingredients prepared and on-hand before you start cooking. Since risotto requires frequent stirring, you won't want to leave the stove unattended to get something you forgot to put out.
- 1 1/2 c
- arborio rice
- 1 lb
- any german sausage you like; casing removed...sausage crumbled
- medium yellow onion, finely diced
- 3 clove
- garlic, peeled and grated
- 1 c
- beer (try a pilsner like pilsner urquell)
- 5 c
- chicken or beef broth
- bay leaf
- 2 Tbsp
- unsalted butter
- 2 Tbsp
- olive oil
- 1/2 tsp
- 1/4 tsp
- 1/4 tsp
- dry mustard
- 1/2 c
- parmesan cheese, grated
- 1/4 c
- smoked gouda
- chopped fresh parsley and chives for garnish
How to Make German Risotto
- 1Sautee onions in a pan that's hot with all the olive oil and butter. Stir occasionally until onions are translucent and a little browned, about 8-10 minutes.
- 2At the same time, warm your broth with your bay leaf, on a separate burner. Simmer, then lower heat to keep it warm. Don't boil.
- 3Add the sausage to the onions and brown it. Drain off 3/4 of the grease and add garlic.
- 4Add the rice to the sausage and stir a few times until rice is toasted and opaque.
- 5Add dry mustard, marjoram, salt and beer to the rice. Cook until beer has been almost evaporated.
- 6Into the rice, add 2 ladles full of broth. Stir the risotto frequently until nearly all the broth has been absorbed (reserve about half a ladle). Important to keep stirring.
- 7When that broth has been absorned, add 2 more ladles of broth. Stir frequently until that broth has been absorned. Then add more broth; continue this process until you have used all the broth or until the rice has become fully cooked and tender.
- 8Turn off heat and stir in the remaining half ladle of broth, and then the parm cheese. Serve immediately with the smoked gouda on top, and chopped fresh parsley and chives for garnish and flavor.